Slow-Cooker Mexican Pot Roast


This pot roast, richly flavored with Mexican spices


1 large onion, halved, thinly sliced
1lb baby red potatoes (about 8 potatoes)
1 boneless beef chuck roast (2 1/2 to 3 lb)
1 package (1 oz) Old El Paso™ original taco seasoning mix
2 teaspoons ground cumin 
1/2 teaspoon ground red pepper (cayenne)
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, drained


    Spray 5-quart slow cooker with cooking spray. Arrange onion and potatoes in slow cooker. Place beef over vegetables. Sprinkle with taco seasoning mix, cumin, red pepper, salt and pepper. Pour tomatoes over beef and vegetables.

  • Cover; cook on Low heat setting 8 to 9 hours or until beef is tender. Serve beef and vegetables with sauce.
Betty Crocker Recipe

Yum

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3 comments:

Lita said...

I fixed this on Sunday. I used a lower sodium taco seasoning and I added a little red wine vinegar for the sauce. It was delicious! Thank you for sharing.

Wishes for tasty dishes,
Linda

The Lazy Gastronome said...

Sorry it took so long to visit – I’ve been off on vacation! Thanks for sharing on the What’s for Dinner link up!

The Charm of Home said...

This sounds so good. Thanks for sharing at Home Sweet Home.

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